Ohman's Amazing Raspberry Double Chocolate Cake

Make ganache first!!! Needs to sit!! Use dark chocolate cocoa powder f possible. When putting raspberries in the center, cut ganache portion in half.

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Name: Ohman's Amazing Raspberry Double Chocolate Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb semisweet chocolate, preferrably 58% cacoa finely chopped; 2 cups heavy cream; 2 tablespoons unsalted butter softened; 3/4 cup unsalted butter softened; 1 3/4 cup flour; 2 cups packed dark brown sugar; 2 teaspoons vanilla extract; 3 large eggs at room temp; 3/4 cup cocao powder (dark chocolate); 1 1/4 teaspoon baking soda; 1 teasppon baking powder; 1 teaspoon kosher salt; 1 1/2 cups buttermilk room temp; 1/4 cup Mayonnaise

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INGREDIENTS

1 lb semisweet chocolate, preferrably 58% cacoa ; finely chopped
2 cups heavy cream
2 tablespoons unsalted butter ; softened
3/4 cup unsalted butter ; softened
1 3/4 cup flour
2 cups packed dark brown sugar
2 teaspoons vanilla extract
3 large eggs ; at room temp
3/4 cup cocao powder (dark chocolate)
1 1/4 teaspoon baking soda
1 teasppon baking powder
1 teaspoon kosher salt
1 1/2 cups buttermilk ; room temp
1/4 cup Mayonnaise

INSTRUCTIONS

MAKE THE GANACHE

Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2 quart saucepan over medium-high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. Using a whisk, stir in the center of the mixture in a small, tight circular motion until fully combined. Add the butter and stir until it is fully incorporated. Put a piece of plastic over the ganache and store in refrigerator at least 8 hours or overnight.

PEPARE FOR THE CAKE

Position the rack in the center of the oven and heat to 350.

Butter two 8x2 inch round cake pans and dust with cocoa powder

MAKE THE BATTER

In a stand mixer fitted with the paddle attachment; beat the butter, brown sugar, and vanilla until lighter in color and slightly increased in volume, 3-5 minutes. Lower the speed to medium and add the eggs one at a time, mixing until each is fully incorporated before adding the next.

Sift the flour, cocoa powder, baking soda, and baking powder together. Add salt after sifting and mix. Add about 1/4 of the dry ingredients to the mix and mix on low speed until incorporated. Add about 1/2 of the buttermilk and mix on low speed until incorporated. Continue to alternate dry ingredients and buttermilk incorporating each addition and stopping to scrape the bowl and beater as necessary. Use a whisk to fold in the mayonnaise at the end.

Divide the batter into the two cake pans. Bake until toothpick inserted into center of the cake comes out clean-about 40-45minutes. Cool cakes completely.

RASPBERRY FILLING

Dump two small or one large tub of raspberries into saucepan, cover with about a tablespoon of sugar and cook just until sugar is dissolved. Leave raspberries pretty whole so it does not make cake too soggy.

ASSEMBLE THE CAKE

Put a tiny but of ganache on plate to "fasten" cake to the plate, then add the first layer onto the cake plate. Tuck wax paper around sides to keep plate clean while frosting. Add a little bit of ganache and then put down raspberries. Add last layer and then spread a thin layer of ganache to sides and top, refrigerate for 15min to seal in crumbs, then spread the remaining ganache over cake. Can cut cake layers in half to have four layers each filled with ganache if not using raspberries.

NOTES

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Ohman's Amazing Raspberry Double Chocolate Cake

1 lb semisweet chocolate, preferrably 58% cacoa finely chopped
2 cups heavy cream
2 tablespoons unsalted butter softened
3/4 cup unsalted butter softened
1 3/4 cup flour
2 cups packed dark brown sugar
2 teaspoons vanilla extract
3 large eggs at room temp
3/4 cup cocao powder (dark chocolate)
1 1/4 teaspoon baking soda
1 teasppon baking powder
1 teaspoon kosher salt
1 1/2 cups buttermilk room temp
1/4 cup Mayonnaise

MAKE THE GANACHE
Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2 quart saucepan over medium-high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes.  Using a whisk, stir in the center of the mixture in a small, tight circular motion until fully combined. Add the butter and stir until it is fully incorporated. Put a piece of plastic over the ganache and store in refrigerator at least 8 hours or overnight.

PEPARE FOR THE CAKE
Position the rack in the center of the oven and heat to 350.
Butter two 8x2 inch round cake pans and dust with cocoa powder

MAKE THE BATTER
In a stand mixer fitted with the paddle attachment; beat the butter, brown sugar, and vanilla until lighter in color and slightly increased in volume, 3-5 minutes.  Lower the speed to medium and add the eggs one at a time, mixing until each is fully incorporated before adding the next.  
Sift the flour, cocoa powder, baking soda, and baking powder together.  Add salt after sifting and mix.  Add about 1/4 of the dry ingredients to the mix and mix on low speed until incorporated.  Add about 1/2 of the buttermilk and mix on low speed until incorporated.  Continue to alternate dry ingredients and buttermilk incorporating each addition and stopping to scrape the bowl and beater as necessary.  Use a whisk to fold in the mayonnaise at the end.  
Divide the batter into the two cake pans.  Bake until toothpick inserted into center of the cake comes out clean-about 40-45minutes.  Cool cakes completely.

RASPBERRY FILLING
Dump two small or one large tub of raspberries into saucepan, cover with about a tablespoon of sugar and cook just until sugar is dissolved.  Leave raspberries pretty whole so it does not make cake too soggy.

ASSEMBLE THE CAKE
Put a tiny but of ganache on plate to "fasten" cake to the plate, then add the first layer onto the cake plate.  Tuck wax paper around sides to keep plate clean while frosting.  Add a little bit of ganache and then put down raspberries.  Add last layer and then spread a thin layer of ganache to sides and top, refrigerate for 15min to seal in crumbs, then spread the remaining ganache over cake.  Can cut cake layers in half to have four layers each filled with ganache if not using raspberries.

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Nutrition

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Serving Size: 1 Serving (2624g)
Recipe Makes: 1 Servings

Calories: 7800
Calories from Fat: 4790 (61%)

Amt Per Serving		% DV

	Total Fat 532.3g	710 %
	Saturated Fat 317g	1585 %
	Monounsaturated Fat 139.2g
	Polyunsanturated Fat 22.2g
Cholesterol 2668.2mg		821 %
Sodium 4366.2mg		151 %
Potassium 1896.2mg		50 %
Total Carbohydrate 734.9g		216 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 734.8g
Protein 59.8g		85 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7800

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